Brussels Sprouts Boats

I recently noticed that the leaves of brussels sprouts resemble miniature lettuce cups. Why not, then, place a little filling inside and serve the leaves as entrees?

I gave this a shot at a dinner party and it was a huge success. The filling was herbed ricotta, onion and walnuts - a delicious, creamy combination with a bit of crunch. If these ingredients aren't up your alley, try a tomato and feta salsa, or roast capsicum slices. Perhaps even a carnivorous version, as 'mini Thai larb cups'.

Heat a little oil in a non stick frypan, then add the onion and cook until translucent and starting to caramelise. You may want to add more oil or some water during the cooking. Leave aside.

Roughly chop the herbs and place in a small mixing bowl with the ricotta and lemon juice. Stir through.

Pick the leaves off the brussels sprouts. I found it helped to occasionally cut the bottom of the sprouts to loosen the leaves. The very inner leaves will be too difficult to pick; they can be chopped and saved for salads.

Wash the leaves under running water and lay down on a serving platter. Using a teaspoon, spoon a small dollop of the ricotta mixture into each leaf. Top with some onion.

Crush the walnuts with a mortar and pestle (or your hands) and sprinkle over the platter. Enjoy!